Following is a recipe for Ethiopian staple at least here in the U.S. I have not come across an Ethiopian restaurant that does not serve Doro Wat (Ethiopian Chicken Stew). This flavorful dish has been a favorite with my family when we go to eat Ethiopian. I came across this wonderful blog The Daring Gourmet, where I found a step by step recipe for making the Doro Wat on a stove top, there was also a detailed post on how to make the Ethiopian spice blend used in making Doro Wat. I made my own spice blend but you could buy it HERE. This spice blend I think is essential in getting the taste just right.

Recipe for Doro Wat (Ethiopian Chicken Stew): Slow Cooker (Crock-Pot)
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Recipe to make Doro Wat (Ethiopian Chicken Stew) in a slow cooker
  • 3 lbs chicken thighs, cut into 1 inch pieces,
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter (I used regular butter)
  • 2 tablespoons extra virgin olive oil
  • 3 cups yellow onions finely minced to a chunky puree in food processor
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced ginger
  • 2 tablespoon berbere (see recipe here) (or you can buy it HERE)
  • 1½ teaspoons salt
  • ½ cup white wine mixed with 1 teaspoon honey (I used the honey but skipped the white wine)
  • 1 cup chicken stock
  • 4 hard-boiled eggs, pierced all over with fork about ¼ inch deep
  1. Marinate the chicken pieces in the lemon juice for about 30 miuntes
  2. Add everything else to the crockpot and mix.
  3. Now add the marinated chicken and cover and cook on low for 5-6 hours.

 And the Verdict is:

This was AWESOME! Also, this dish is SPICY. I mean really SPICY, so if you are not fond of SPICY food, I would cut down on how much of the spice blend you add. S was a brave soul today giving it a try and even with his ears turning red he wanted to have some more. C and I loved it. I think the Doro Wat probably will taste the best when served with Injera but i I served it over rice.